Oh, my.
I don’t know what it is about this time of year-maybe the gray skies, constant cold, or light snow flurries, but every January I get a craving for something tropical. Whether it’s exotic fruit, a pina colada, or recipes with abundant coconut, I’m making it. I also crave things that are not so good for me. Like this cheesecake, for example. Now, I am sure that you could substitute low fat cream cheese, omit some of the sugar, skip the chocolate ganache-but, when I make a cheesecake (which is a rare thing), I go all the way.
I’ve been dying to try a candy bar-themed recipe for the longest time. I’ve got a whole slew of them bookmarked and ready to go. And, maybe it was the Girl Scout cookie order I just placed (in which I ordered my absolute favorite, the Samoa) that triggered my intense need for a chocolate/coconut combo. Whatever it was, I loved the idea of taking an Almond Joy (one of my childhood favorites-right down to the blue packaging.) and melding it into a cheesecake form. Talk about the best of both worlds.
I have to admit, when I make cheesecake, I usually get some of those inevitable cracks. The good thing about this recipe? The chocolate ganache creates a smooth covering which hides any of those pesky cracks and makes for a really appealing look. I’ll let you imagine how it tasted. Not only does the crust have coconut in it, but the cheesecake itself has toasted coconuts and almonds mixed it. This is not for the faint-hearted, my friends.
Almond Joy Cheesecake
Servings: depends on how many slices you make!
Ingredients
For the crust:
1 and 1/2 cups graham cracker crumbs (I used cinnamon-flavored. Weird, I know, but it totally worked and saved me a trip to the store)
1 and 1/2 cups sweetened flaked coconut, toasted
1/2 cup sliced almonds, toasted
1/4 cup sugar
1/2 cup (1 stick) unsalted butter, melted
For the filling:
4 8-ounce packages of cream cheese, at room temperature
1 cup sugar
4 large eggs
1 cup sweetened flaked coconut, toasted
1 tablespoon coconut extract
1 cup sliced almonds, toasted
For the glaze:
1 cup semisweet chocolate chips
3/4 cup heavy cream
1 and 1/2 teaspoons vanilla extract
Whole roasted almonds, toasted coconut, whipped cream, for garnish
Instructions
1. For the crust: Preheat the oven to 350 degrees.
2. Prepare your springform pan by wrapping it with aluminum foil to allow for extra three inches or so of foil to project above the sides. (This will help later when you need to grab the pan.)
3. In a food processor, pulse the graham crackers, almonds, coconut, and sugar to a fine crumb.
4. With the machine running, slowly add the melted butter and pulse until it resembles moist sand.
5. Press the mixture into the bottom and 1-inch up the sides of the pan.
6. Bake the crust for about 12 minutes, or until set and lightly browned.
7. Remove from the oven and let cool.
8. Readjust oven temperature to 325 degrees.
9. For the filling: In a standing mixer fitted with the paddle attachment, beat the cream cheese and sugar until smooth.
10. Add the eggs, one at a time, mixing well after each addition.
11. Add the coconut and coconut extract.
12. Stop the mixer, and gently fold in the toasted almonds with a spatula until well combined.
13. Transfer the filling to the cooled crust and bake for about 1 hour and 15 minutes (until the crust is puffy and lightly browned).
14. Remove the cheesecake from the oven and let cool completely on a wire rack.
15. For the chocolate glaze: Combine the chocolate chips, cream, and vanilla in a small saucepan over medium heat, stirring frequently until smooth.
16. Remove the pan from the heat and let cool to room temperature (this took about 10 minutes for me).
17. Pour the glaze over the cheesecake (which is still in the springform pan) and spread evenly.
18. Chill the cheesecake overnight or until firm and set.
19. When ready to serve, run a knife around the perimeter of the pan to loosen the cake. Release the pan sides and serve.
Source: Bon Appétit, February 1998.
Sara - OMG. This looks amazing and I LOVE Almond Joys and Samoas – must run in our blood! 😉
Kim-Liv Life - Funny, I’m not an Almond Joy fan, but I’d take this cheesecake in a heartbeat!! I’m with you on the tropical part…. my dinner and dessert plans have been heading that direction too lately! Love this one, it’s most definitely bookmarked.
Your photo is simply gorgeous! Nicely done
Jessica - Coconut + chocolate + cheesecake…? I think might die just thinking about it. Yum!
…and interestingly enough you’re the second blogger I read to post a cheesecake recipe with chocolate ganache in the last two days. 😛
Eat Good 4 Life - Very cool looking cake and I bet it tastes as good as it looks!
Shawn - This looks soooo good! I love coconut and chocolate!
Christina - These pictures are incredible. It’s such a pretty cheesecake! Although I know it’s not enough to resist taking a bite. 🙂
natalie (the sweets life) - oh my!!!!!! I just made homemade samoa bars and they were incredible. love coconut! Can’t wait to make this next time I need a decadent dessert!
Fresh and Foodie - Delicious! I love the way the chocolate glaze looks on the top. Can I have a slice right now? 🙂
Dorothy at Belle of the Kitchen - This looks gorgeous and is one of my husband’s favorite combinations (okay, I’m pretty partial to almonds and coconut, too)! My only regret is that my springform pan is in storage, hundreds of miles away.
Angela - OHHH MY… it looks like an orgasim in your mouth on a plate. OMG! I want to make this!
JehanP - Wow, I will not even try this recipe unless I’m having a party because I will eat the entire pan!
Claire - This is just one of those dishes that seems like a perfect dinner for a Friday night after a long week. 🙂 Have you tried homemade samoas? They are pretty darn evil.
melissa @IWasBornToCook - oh, my is RIGHT! WOW!
Kat @ Cupcake Kat - Oh my gosh this cheesecake looks amazing!
Kerry - All I know is that I love Almond Joy, I love cheesecake, & I could pretty much eat your pictures right now. That looks amazing!!!
Patty - YUM!
fabjems - I cannot wait to make this! I always want to pickup an Almond Joy candybar everytime I’m at the grocery store cashier section (where all the candies are). Have so many desserts on my baking list – this will be on top.
Thanks!
Kelsey - Oh my. This looks absolutely incredible!
Tanja - It looks delicious! It’s going on my to-bake list.
happy friday | - […] photo/recipe from The Curvy Carrot […]
Sophistimom - I love Almond Joy, but I am convinced I would love this better.
Yum.
Rather Be Baking « birthday cake - […] Almond Joy Cheesecake Adapted from The Curvy Carrot […]
Kate - What size springform pan did you use??? I have an 8, 9, and 10 inch!
srlacy - HI Kate-
I used an 8-inch springform pan. I wish I had three different sizes, though. 🙂 You are a lucky lady!
Gayla - DID ANYONE EVER MAKE THIS MONSTER? And…what’s it taste like. We have all the “yums” on how it looks & what it could taste like. Inquiring minds want to know. Thanks to all.
Cheesecake Recipe Collection – Bites From Other Blogs - […] Almond Joy Cheesecake From The Curvy Carrot […]
Kimberly - Oh – My – God! The only description this needs…
Bolanle - I made this cheesecake for thanksgiving. Absolutely awesome, easy to make, a joy to eat and a real hit at the table. Was worth the try.
Very rich and decadent taste….thank you for this recipe as i am a huge almond joy fan.
Mandy - Made this — delicious but the recipe omits mention of when to add the coconut to the filling. I folded it in with the almonds?? Either way — great recipe thanks for posting!
srlacy - Hi Mandy!
THANK YOU so much for catching that. I have updated and corrected the recipe. Glad it turned out for you!
angela - I just made this for a church auction fundraiser…hadn’t even the chance to taste it but it looked so delicious and perfect…it actually sold for 110 dollars!! I’ll have to make it again very soon for myself. 🙂
spiceblogger - This looks DIVINE! And I’m not even a cheesecake fan. But I would eat this! lol
pinning this so I can make it later….
–shelley
Almond Joy Cheesecake « Viajes - […] From the Curvy Carrot […]
Margie - I live in Australia and I am curious as to what an ‘almond joy’ is? Can someone please tell me. Nevertheless I’ll certainly be making this cheesecake 🙂
Tracy - http://www.hersheys.com/almondjoy-mounds.aspx
Almond joy is a candy bar in the US…a most delicious candy bar
24 Best Cheesecake Recipes for Entertaining - Food and Family - […] 13. Cinnamon Roll Cheesecake with Cream Cheese Icing 14. Chocolate Peanut Butter 15. Ferrero Rocher Cheesecake 16. Almond Joy Cheesecake […]
Debbie D - This looks so good, I love coconut, hopefully it is not too over powering, My question to you is what size spring form pan did you use?
Also when I make a cheese cake I never use foil is this a must? We really like a reply soon, I would love to make it this week.
Thanks
srlacy - Hi Debbie-
I am pretty sure I used a standard 9″ springform pan. Since I used the foil, I can’t tell you whether or not using it will work. If you choose not to use it, just watch your cake very carefully. Good Luck!
Alanna - Hi – Do you use a water bath when you bake it? You don’t mention it, but I guess I’ve never heard of a cheesecake baked without it, so I thought I’d ask.
srlacy - Hi Alanna-
It’s been a really long time (waaaayyy too long-sooo good) since I have made this, but if I didn’t comment on it, I am 98% sure that I didn’t use one. Feel free to check the original source at the end of the post to compare. Good luck!
Catherine Paciotti - I used oreos without the filling for the crust (without the almonds and coconut). Couldn’t find coconut extract, used imitation coconut flavoring, but only 1 1/2 tsps. in the filling. Didn’t use sliced almonds, used whole almonds chopped and toasted 8 minutes at 350 for the filling and whole almonds toasted to decorate the ganache. Was such a DELICIOUS cheesecake!
Catherine Paciotti - Oh, I didn’t use foil and it dripped some butter from the crust, so I slipped a cookie sheet under it halfway through. It was fine. It rose above the 9″ springform pan and I was afraid there might not be room for the ganache, but as it cooled, it shrunk back down. There was barely even a crack in it! I was surprised! I’ve made a lot of cheesecakes and usually they have a big crack. Great recipe!
Fanny - I’m making it for Thanksgiving can you tell me What size pan? Thanks
srlacy - Hi Fanny-
I used a standard 9-inch springform pan.
Carole Anne Del Vecchio - I made this for Christmas, my family LOVED it!
Simple to make, superb outcome!
If you love Almond Joy candy, this one’s for you!
Amy - I made this and it was delicious! Everyone loved it! Only problem was I had butter drip out of bottom of the springform pan, I have never had that happen before. It was also too much for my little 8in. pan, so I made little cheesecakes in my muffin pan with the extra filling. The kids really liked eating the little ones.
Almond Joy Cheesecake | Dreamy Blog - […] This is another excellent dish in the making! Look how artistically and skillfully this is done! The author must be very genius! How did he make this look so mouthwatering?! I can’t wait to indulge myself into this scrumptious dish! Look so creamy, so juicy and tender…so soft to munch! Oh my palate would love that!Credits to the source […]
80 Cheesecake Recipes - Something Swanky - […] Almond Joy Cheesecake […]
Cathy - OMG! This looks amazing!
I would love for you to link up to my TGIF Link Party! Who knows, you just might be featured next week!
http://apeekintomyparadise.blogspot.com/2013/05/a-peek-into-my-paradise-tgif-link-party.html
Cathy
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Marsha - Maybe ppl aren’t as “kitchen challenged” as I am, but when it says to wrap the springform pan in aluminum foil, I think it’s supposed to be the outside of the pan, not the inside, like I just did. LOL. I am not sure how I will get it out of the pan, but I know it will be good, regardless.
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ALMOND.JOY.CHEESECAKE | Subordinate - […] main thing is, you have to start early – like the day before early. I got the recipe from here, but I’ll include it in this post for you and save your web browser the […]
Elizabeth - I can’t attest to the cheesecake yet but I sampled the ganache before I put it on and I’m super glad that I did. It had way too strong of an aftertaste of vanilla. I was surprised it included that much vanilla in the first place since I’ve made ganache before and never put in that amount, if any. I would definitely advise tasting it before you put it on. To me it tasted like cough syrup. I don’t know if I let it set if that would make a difference but I’m serving this at a family Thanksgiving and I’m not willing to risk it.
Almond Coconut Cheesecake - Creations by Kara - […] Recipe adapted from The Curvy Carrot […]
hannah - these are so amazing I could cry this is the most awesomess web site ever
Almond Joy Cheesecake | Food WoW - […] Go to full Instructions […]
Michelle M - I made the Almond Joy cheesecake as I am a big coconut fan and love almond joys and I have to tell you this came out so amazing. Everyone just loved it and it is now my favorite cheesecake to make. Thank you so much for sharing.
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Dawn - Are you sure the glaze takes 3/4 cup heavy cream? I made it that way but it was too runny. More like a syrup so I remade with 1/4 cup heavy cream. Seems thicker.
Kelly - Made this tonight for the hubby’s birthday. Amazingly rich and delicious!